Lemony chicken `n lentils

SHAPE
6 servings
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Poultry

By Food24 November 03 2009
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Ingredients (11)

2.00 c lentils — green
1.00 lemon — zest only
1.00 spring onions — chopped
125.00 ml fresh Italian parsley — chopped
2.00 Tbs lemon juice
2.00 Tbs vinegar — white balsamic
2.00 Tbs fresh chillies — 573
0.00 salt and freshly ground black pepper
6.00 chicken breast fillets
1.00 lemon — spliced
1.00 orange — sliced
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Method:

Cook lentils in 6 C (1,5 L) weak chicken or vegetable stock until tender.

Drain and toss in remaining ingredients and keep warm, or reheat to serve.

While lentils are cooking, cube chicken and quarter citrus slices.

Thread chicken and citrus onto water-soaked bamboo skewers , brush with a little olive oil and season.

Grill or bake until tender, about 15 to 20 minutes.

Toss warm lentils with feta and top with kebabs.

* Available from selected, well-stocked delis and some Woolworths stores.

** Soak bamboo skewers in water for at least 20 minutes to prevent burning.



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